Desserts/ Gluten Free/ Low Carb/ Thanksgiving Recipes/ Vegetarian

Pumpkin Mousse

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This low carb pumpkin mousse is a great alternative to pumpkin pie as a dessert and can be made in under 15 minutes. 

This delicious and creamy pumpkin mousse dessert  is quick and easy to make. It tastes like a light pumpkin cheesecake filling and is nice served with chocolate chips and whipped cream.  You could even serve the mouse in layers in between whipped cream..yum!

Although I used pumpkin spice from a jar you could easily make your own.   A great blend for pumpkin spice is 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon cinnamon.  Mix them up and voila! You have pumpkin spice!  I’ve found that in my travels that a jar of pumpkin spice is not always readily available so it’s always good to have a good home blend mix as a back up.  Plus, it gives you a good edge when guests enjoy this pumpkin mousse and you say “pumpkin spice from a jar? No, I make my own”.   Or that’s possibly a way to lose friends! 

This pumpkin mousse recipe is just so easy that you could happily play about with it too.   Add some chopped peanut nuts perhaps?  Or a swirl of cream or chocolate?    I usually serve this pumpkin mouse with a scattering of low carb chocolate chips.   


Pumpkin Mousse

A low carb pumpkin cheesecake mousse that can be made in under 15 minutes.  
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: gluten free low carb recipes, Keto Desserts, pumpkin recipes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 People
Calories: 258kcal
Author: Angela Coleby


  • 8 oz Cream cheese
  • 1 cup Pumpkin puree
  • 1 cup Cream, heavy/whipping
  • 1/4 cup Erythritol
  • 1 teaspoon Pumpkin spice


  • Using a blender, or a hand held one, mix the cream cheese and pumpkin until smooth.
  • Add the remaining ingredients and blend until full combined.
  • Place in a serving dish/glass and decorate to taste.
  • Eat and enjoy!


Serves 4
Nutritional Info per serving:  258 Calories, 24g Fat, 4.5g Protein, 6.5g Total Carbs, 0.9g Fibre, 5.4g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1Serving | Calories: 258kcal | Carbohydrates: 6.5g | Protein: 4.5g | Fat: 24g | Fiber: 0.9g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


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  • Reply
    Alice Davey
    November 23, 2019 at 5:24 pm

    Absolutely delicious! For extra flavour and general awesomeness, use leftover roast squash. I also used the sweetener allulose, my new fave sweetener- no aftertaste whatsoever. This dessert is also very easy to prepare and is lick the bowl gorgeous. For people in the UK, I used half Bart’s Mixed Spice and half ground cinnamon. A great combo for pumpkin.

    • Reply
      Angela Coleby
      November 24, 2019 at 10:01 am

      Glad you enjoy the recipe Alice!

  • Reply
    Lemon Cheesecake Mousse - Divalicious Recipes
    May 17, 2019 at 10:32 pm

    […] Pumpkin Mousse […]

  • Reply
    Peggy Landman
    October 8, 2018 at 6:03 am

    Oh dear.
    I was so excited . Thought of serving this unusual desert this coming weekend.
    So sorry to read the negative remarks. I’ll try it to test. Then i’ll rather comment.

  • Reply
    November 25, 2015 at 10:34 pm

    Made this and it was disgusting. Sorry but there is absolutely no sweetness to it whatsoever. Nothing like cheesecake and it is by far the nastiest thing I’ve ever tasted ever. Use pumpkin pie filling or something with sweetness the puree alone is awful. Sorry but I spent the money to make this and threw it in the trash immediately. I followed the recipe exactly. Im very sorry, not trying to be rude but I was very disappointed.

    • Reply
      Angela Coleby
      November 25, 2015 at 10:37 pm

      That’s a shame you didn’t like it.

  • Reply
    March 22, 2014 at 1:24 pm

    Any chance you know the nutritional breakdown? Mostly, the total carbs?

    • Reply
      March 24, 2014 at 9:51 am

      Hi Julie. The net carbs are 4g per portion. Hope you enjoy it!

  • Reply
    November 26, 2013 at 4:53 pm

    no sweetener???

    • Reply
      November 26, 2013 at 7:09 pm

      No, I found the pumpkin puree and cream cheese sweet enough. Feel free to add a dash of sweetner if you want to though!

  • Reply
    A Table in the Sun
    November 25, 2013 at 3:38 am

    Sounds lovely. There is always room for one more pumpkin dessert.

  • Reply
    November 24, 2013 at 10:16 pm

    So is that supposed to be a 1 cup of heavy cream?

    • Reply
      November 25, 2013 at 7:24 pm

      Yes Pat. We call it double cream, it is referred to as heavy cream. Creamy goodness either way!

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